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Ethanol burning with its spectrum depicted. Ethanol is a volatile, colorless liquid that has a slight odor. It burns with a smokeless blue flame that is not always visible in normal light. The physical properties of ethanol stem primarily from the presence of its hydroxyl group and the shortness of its carbon chain.
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
In ethanol fermentation, one glucose molecule is converted into two ethanol molecules and two carbon dioxide (CO 2) molecules. [10] [11] It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. [12] [13] The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. [14]
e. The self-ionization of water (also autoionization of water, autoprotolysis of water, autodissociation of water, or simply dissociation of water) is an ionization reaction in pure water or in an aqueous solution, in which a water molecule, H 2 O, deprotonates (loses the nucleus of one of its hydrogen atoms) to become a hydroxide ion, OH −.
In chemistry, an alcohol (from the Arabic word al-kuḥl, الكحل) is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom. [ 2 ][ 3 ] Alcohols range from the simple, like methanol and ethanol, to complex, like sugars and cholesterol. The presence of an OH group strongly ...
Note that the rusting of iron is a reaction between iron and oxygen [95] that is dissolved in water, not between iron and water. Water can be oxidized to emit oxygen gas, but very few oxidants react with water even if their reduction potential is greater than the potential of O 2 /H 2 O. Almost all such reactions require a catalyst. [96]
The oxidation of primary alcohols to carboxylic acids normally proceeds via the corresponding aldehyde, which is transformed via an aldehyde hydrate (gem-diol, R-CH(OH) 2) by reaction with water. Thus, the oxidation of a primary alcohol at the aldehyde level without further oxidation to the carboxylic acid is possible by performing the reaction ...
Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.